Articles by Andrzej Lenart
Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies
Pol. J. Food Nutr. Sci. 2015;65(4):233–241
Freeze-Drying - Application in Food Processing and Biotechnology - a Review
Pol. J. Food Nutr. Sci. 2011;61(3):165–171
INFLUENCE OF MICROWAVE HEATING ON MASS TRANSFER DURING OSMOTIC DEHYDRATION OF APPLES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):317–323
COHESIVE PROPERTIES OF MODEL POWDERED FORMULAS FOR CHILDREN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):115–118
EFFECT OF THE TYPE OF FILLING ON WATER CONTENT AND ACTIVITY IN MULTI-LAYER SHORT DOUGH BISCUITS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):45–49
EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW
Pol. J. Food Nutr. Sci. 2007;57(4):399–404
TEMPERATURE CHANGES DURING VACUUM DRYING OF DEFROSTED AND OSMOTICALLY DEHYDRATED STRAWBERRIES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):141–146
SORPTION PROPERTIES OF OSMOTICALLY-DEHYDRATED AND FREEZE-DRIED STRAWBERRIES
Pol. J. Food Nutr. Sci. 2007;57(1):69–76
OSMOTIC DEHYDRATION OF APPLES WITH POLYSACCHARIDE COATINGS
Pol. J. Food Nutr. Sci. 1997;47(4):103–112
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
XXIV Scientific Session of Young Researchers and VII International Session of Young Scientific Staff "Żywność – wczoraj, dziś i na zdrowe jutro"
Olsztyn, 23.05.2019 - 24.05.2019
EUROFOODCHEM XX
Porto, 17.06.2019 - 19.06.2019
Most read
- Month
- Year
